Directions:
- Preheat oven to 425 degrees.
- In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
- Roll out half the pastry to a 13 -circle and fit it into a 9 pie pan.
- Spoon the filling into the shell.
- Top with the other piece of rolled-out crust, making a lattice top if desired.
- Sprinkle with 2TBSP. sugar.
- If not using a lattice top, cut several vents in the top crust.
- Bake for 15 minutes.
- Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
- Remove the pie from the oven and cool on a wire rack.
- The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.17 Kcal (1751 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 9% | |
|---|---|---|---|
| Cholesterol | 10mg | 3% | |
| Sodium | 292.02mg | 12% | |
| Potassium | 244.07mg | 5% | |
| Total Carbs | 86.32g | 29% | |
| Sugars | 68.23g | 273% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 176.4mg | 294% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 125.51 Kcal (525 kJ) | ||
| Calories from fat | 16.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 9% | |
|---|---|---|---|
| Cholesterol | 3mg | 3% | |
| Sodium | 87.65mg | 12% | |
| Potassium | 73.25mg | 5% | |
| Total Carbs | 25.91g | 29% | |
| Sugars | 20.48g | 273% | |
| Dietary Fiber | 1.43g | 19% | |
| Protein | 1.91g | 13% | |
| Vitamin C | 52.9mg | 294% | |
| Calcium | 1.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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